The need for gluten-free chocolate cake is more than real; it’s a pressing need. No one should have to skip a slice of chocolate cake because of gluten. Not on my watch.
Chocolate cake should be a universal treat for everyone to enjoy, and if gluten is on the way, then will substitute it. The good news is that there are many readily available gluten-free flours. Although sometimes I like putting together my own with brown rice flour, tapioca starch, and others, I find the store-bough alternatives increasingly better. The recipe below calls for all-purpose gluten-free flour, and you’ll soon discover it’s as easy to find as regular flour.
The rest of the recipe will sound familiar; we’re using everyday ingredients you already have at home, with a few exceptions, but let’s start from the beginning.
For this recipe, you’ll need gluten-free all-purpose flour, some cocoa powder, baking powder and salt. That’s pretty standard. We’re throwing in some eggs too.
What’s not so standard is buttermilk because I’ve found the tastiest chocolate cakes are moist and buttery, and buttermilk does just that, so we’re adding a whole cup of the tasty stuff.
Then we have a whole cup of coffee, and you’ll absolutely love the results. As you know, it is customary to add a cup of boiling water to chocolate cake batters to ‘wake up’ the chocolate flavors in the cocoa powder. Why use water if you can use a hot cup of coffee? It will give the cake a whole new layer of flavor and a caffeine kick.
If you’re making the cake is for kids, you might want to stick with boiling water. Coffee and kids don’t mix well.
I use store-bought chocolate frosting because I like the taste and texture and reduce the cake’s cooking time massively. If you’re feeling crafty, put together a cream cheese frosting or any other nice glaze. Chocolate shaving and even some strawberries will look lovely too. That’s all on you.
Preheat the oven to 350°F. Grease an 8-inch round baking pan.
In a stand mixer, combine the flour, sugar, cocoa powder, baking powder and salt.
Add in the eggs one at a time, the buttermilk and the coffee. Whisk until combined and smooth.
Pour the batter into the baking pan and bake for 55-60 minutes or until the center is cooked through.
Decorate with chocolate frosting.